• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.1
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• pp.62-66
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• 2003

Mass consumption of the surplus onion in the period of harvesting season by processing to various value-added functional food products would be one of the counterplot for stable market. This study was to develop functional sponge cakes with addition of onion powder, using physiochemical properties and sensory evaluation. The specific gravity and viscosity tended to increase according to the addition of onion powder. The water content was highest mark on the 4% onion powder added-cake. The color of lightness, yellowness, and redness of cake crust tended to decrease with the addition of onion powder. The addition of onion powder showed decrease in lightness and yellowness and increase in redness of cake crumb. The specific loaf volume was superior with the addition of 4% onion powder. The resilience, fracturability and adhesiveness showed a difference from the control. Sensory evaluation of cake indicated that addition of onion powder especially at the level of 2, 4%, enhanced appearance flavor, mouth feeling, and overall acceptability.

• Korean journal of food and cookery science
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• v.27 no.5
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• pp.507-522
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• 2011

In this study, samples of wheat flour and dough were prepared by adding of 1, 3, or 5% branched dextrin, which is produced from the amylopectin of waxy corn starch using a cyclization reaction with a branching enzyme. The samples were then evaluated qualitatively in terms of farinogram, viscogram, and extensogram characteristics. The fermentation power of dough expansion, extensogram characteristics, specific volume, baking loss, external/internal surface appearance, and sensory qualities were also examined after 4 weeks of storage at -20$^{\circ}C$ to determine the effect on freeze-thaw stability and quality improvement of branched dextrins in the soft roll bread formulation. Furthermore, the samples along with a control were compared regarding their quality characteristics, including changes in moisture content, water activity, color, and textural characteristics during a storage period of 4 days at 20$^{\circ}C$ to determine the effect on preventing retrogradation of the branched dextrin. As the branched dextrin content increased, area and extensibility increased, whereas water absorption, fermentation power of dough expansion, resistance/extensibility ratio, baking loss, and brownness of the crust decreased. However, the control group presented significantly higher peak viscosity, resistance, specific volume, taste, overall acceptability, moisture content, water activity, springiness, cohesiveness, and resilience values than those of the branched dextrin samples, whereas lightness, hardness, and chewiness showed the reverse effect. As the storage period increased, lightness, hardness, and chewiness increased, whereas cohesiveness decreased. In conclusion, the results indicate that adding 1~3% branched dextrin into a soft roll bread formulation from frozen dough had no positive effect on freeze-thaw stability or preventing retrogradation but may provide good nutritional properties.

• Journal of Advanced Marine Engineering and Technology
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• v.39 no.4
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• pp.381-386
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• 2015

Environmental pollution and alternative energy has attracted increasing interest. The use of diesel engines is expected to increase in the world owing to their fuel economy. The problem of air pollution emissions from marine engines is causing a major concern in many areas. An alternative fuel was introduced as an environmentally friendly fuel to reduce the toxic emissions from conventional fossil fuels. Biodiesel fuel, which is a renewable energy is highlighted as environmentally friendly energy. This energy can be operated in regular diesel engines when it is blended with invariable ratios without making changes. In this study, a bio-diesel fuel was produced from waste cooking oil and applied to a marine diesel engine to examine the effects on the characteristics of combustion. Waste cooking oil contains a high cetane number and viscosity component, a low carbon and oxygen content. As a result, the brake specific fuel consumption was increased, and the cylinder pressure, rate pressure rise and rate of heat release were decreased.

• Korean Journal of Food Science and Technology
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• v.25 no.2
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• pp.109-117
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• 1993

To investigate the effects of sodium alginate, gum karaya and gum arabic on the foaming properties of sodium caseinate, surface tension, specific viscosity, turbidity, foaming ability and foam stability of the caseinate solution with added gums were examined. Surface tensions of the 5%(w/v) protein solutions containing gums at pH 7.0 and 8.0 were $43.7{\sim}44.7dyne/cm$ and $43.6{\sim}44.0 dyne/cm$, respectively. Specific viscosities of the solutions with 0.2 and 0.3% sodium alginates were 15.6 and 39.1 at pH 7.0 (control, 2.8), and 12.1 and 8.2 at pH 8.0 (control, 2.6), respectively. Turbidities were $69.5{\sim}74.0$ at pH 7.0 and $68.0{\sim}72.5$ at pH 8.0. The optimum conditions for foaming ability of the solutions were 0.1% conc. and 15 min whipping in addition of sodium alginates; 0.2% conc. and 20 min whipping in gum karaya; 0.1% conc. and 10 min whipping in gum arabic. For foam stability optimal concentrations were 0.3% in sodium alginate and gum karaya at pH 7.0 and 0.2% at pH 8.0. Addition of sodium alginates was most effective to increase foam stability of the solution, but was not effective to increase foaming ability. At same pH, surface tensions and turbidity of the solutions were related to foaming ability and specific viscosities were related to foam stability.

• Journal of the Korean Crystal Growth and Crystal Technology
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• v.21 no.1
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• pp.47-53
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• 2011

The artificial aggregates (AAs) were manufactured from the parent batch powders consisting of bottom ash containing excess unburned carbon and dredged soil, 7 : 3 weight ratio by direct sintering method and those physical properties were evaluated. Especially, the effects of waste glass or frit (NWG) which was made by addition of 5 wt% $Na_2O$ to the waste glass upon the bloating phenomenon of AAs were analyzed. The AAs manufactured from the parent batch powders showed a lower specific gravity than that of specimens containing waste glass or NWG due to excess u$Na_2O$nburned carbon which usually obstructs a sintering process. But, the waste glass added on parent batch powders promoted the sintering and densification thus increased the specific gravity of AAs. Also the specific gravity of AAs added with 5 wt% NWG, was lowered compared to that of AAs added with as-received waste glass. This is because of bloating of shell which captures gases owing to the lowered viscosity of liquid formed at the specimen surface caused by $Na_2O$ addition. In conclusion, the AAs sintered at above $1100^{\circ}C$ in this study showed characters of lightweight aggregate of specific gravity 1.15~1.34 and water absorption 11~19 %, and the bloating phenomenon of AAs was occurred at the shell rather black core part.

• Korean journal of food and cookery science
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• v.22 no.5 s.95
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• pp.666-680
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• 2006

To obtain basic data for the utilization of saltwort (Salicornia herbacea L.) as a functional ingredient in steamed foam cake, the optimum component ratios for major raw ingredients (saltwort, salt, and wheat flour) as independent variables that affect the product quality were scientifically determined using RSM (response surface methodology) technique. A three-factor and five-level rotational central composite design was used for treatment arrangement. The complete design consisted of 16 experimental points. The three independent variables selected for the RSM experiment were amounts of saltwort (X$_1$, 5${\sim}$25 g), salt (X$_2$, 0${\sim}$10 g), and wheat flour (X$_3$, 470${\sim}$530 g). The optimum responses in specific gravity of the batter and volume, color, texture, and sensory evaluation result of the cake were obtained. The specific gravity and viscosity of the batter at p<0.01 was verified from the regression curve. The characteristic of the batter was influenced by all independent variables, but was extremely dependent on the amount of saltwort ordinary points of the surface responses from the batter formed the minimum points for specific gravities of the batter while viscosities of the batter appeared with the saddle points. Analysis of the response indicated that the amount of saltwort was the most influential factor over the physical properties of the cake, among the dependent variables. Ordinary points of the surface responses from the cake formed the maximum points for loaf volume, hardness gumminess, and chewiness, while Hunter colorimetric parameters appeared with the saddle points. The result indicated that level of the saltwort deviating more or less from the optimal amount decreased the volume and increased the specific gravity with less tender product. Ordinary points of the surface responses of the sensory evaluation scores from the cake formed the maximum points for appearance, flavor, softness, and overall acceptability, while color values appeared with the saddle points. The result also indicated that the level of the saltwort deviating more or less from the optimal amount reduced the preference for the product. Integration of the optimum responses common to all dependent variables that overlapped all the contour maps finally indicated that the combination of 8.3${\sim}$13.8 g saltwort, 2.5${\sim}$6.6 g salt, and 486.5${\sim}$511.5 g wheat flour under the selected preparation recipe optimized the physical and sensory properties in the teamed foam cakes. Practical preparation of the product with median amounts of the ingredients, i.e., 11.0 g saltwort, 4.6 g salt, and 499.0 g wheat flour resulted in similar qualities to the predicted responses. In conclusion, these study results indicated that preparation of steamed foam cake with added saltwort ingredient could potentially produce a more nutritious product with less salt. Further research is required to acquire the optimum levels for sub-ingredients to improve the product quality.

• Journal of Pharmaceutical Investigation
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• v.38 no.4
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• pp.229-234
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• 2008

In the present study, chitosan-glycerophosphate sodium salt solution as a thermosensitive system (TSS) was used to formulate a temperature-sensitive drug delivery system (TSDDS) containing acetaminophen (AAP). The optimized TSS was prepared by measuring gelation temperature, gelation time and rheological properties of TSS. The optimized gelation temperature and time of TSS were $36^{\circ}C$ and 100 seconds, respectively. The viscosity of TSS was also suitable for maintaining gel structure at $37.2^{\circ}C$. The release profiles of TSDDS in PBS/pH 7.4 with various apparatuses and mass loss of TSDDS were investigated. The time required to release 50% of AAP from TSDDS ($t_{50%}$) was 120 min with the formation of pore on the surfaces, which was 2 times longer than that from AAP-chitosan gel. In addition, TSDDS was degraded approximately 80% within 4 hr and then degraded slowly for 20 hrs. In conclusion, AAP-TSS (TSDDS) formulated in this study might be suitable for some specific uses such as subcutaneous injection and rectal formulation.

• Journal of the Korean Society of Propulsion Engineers
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• v.15 no.5
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• pp.96-106
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• 2011

There are many advantages in applying gel propellant to a gel propulsion system. These include higher performances, the energy management of liquid propulsion system, reliable storability and low leakage characteristics. Additionally, gel propulsion system are preferable to the high density impulse of propulsion system. Also, when compared to liquid propellants, the gel propellants acquire greater heat energy. Gel propellants achieve a high specific impulse when metal particles with aluminum and boron are added. With respect to atomization, an inactive process occurs due to the variable viscosity of the metal particles and gelling agents. To improve the defect of atomization and combustion characteristics of gel propellant, a variety of issues related to spray and combustion is introduced here.

• Journal of Korean Society of Water and Wastewater
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• v.18 no.4
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• pp.486-492
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• 2004

CMP (Chemical mechanical polishing) is inevitable process to overcome $0.2{\mu}m$ wire thickness in semiconductor industry. In this study, effect of pressure to separate used CMP slurry into solid and liquid for recycle and reuse by ultrafiltration was investigated. Also, water quality after the ultrafiltration such as turbidity and TDS was evaluated. The material of membrane used in the study was PVDF. The used CMP contained 0.5% of solid content and then concentrated up to 18% by weight. The used CMP can not be concentrated higher than 18% because of viscosity and abrasion of pump. The tested feed pressures were 22.1, 29.4 and 36.8 psi. The results have shown that operating at 36.8 psi has advantages on operation time and total flux. The specific flux showed some variation at 1 to 15 of concentration factor but no difference after 15 of concentration factor. Mass balance of solid at initial stage of the operation showed some unbalance because of deposition of solid on the membrane, which was main reason to reduce flux. Turbidity was very stable at lower than 0.2NTU for 22.1 and 36.8 psi of feed pressure.

• Journal of the Korean Ceramic Society
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• v.46 no.1
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• pp.58-68
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• 2009

In this study, rheological properties of ternary system cement containing ground fly ash(F3, Blaine specific surface area $8,100\;cm^2/g$) were investigated using mini slump, coaxial cylinder viscometer and conduction calorimeter. In the results, the segregation resistance was observed at high W/B and PC area while the replacement ratio of F3 was increasing. The 2:5:3 system was shown in higher fluidity and lower hydration heat than 3:4:3 system. The segregation range of cement pastes occurred over 175 mm in average diameter by mini slump and below $10\;dynesec/cm^2$ of the plastic viscosity or below 50 cP of the yield stress by coaxial cylinder viscometer. It was observed that even if BFS and FA blended together admixture properties would remaine as they were separately. The properties of admixture would not be changed. On the above results, the decreased replacement ratio of OPC and increased replacement ratio of admixtures would be possible.